The Tapas Bar of the five-star Park Hyatt Hotel in Canyamel has a cosy and relaxed atmosphere and a good mix of classic and creative, modern tapas. Whether in front of the flickering fire by the bar, on the comfy sofas, the big bench or simply a table for two – there is a spot for everyone here. The Chilean chef, Jonatan Maldonado, has been responsible for the cuisine here since the Park Hyatt opened on Mallorca in 2016, and told us that 95% of all the ingredients are from Spain.
After a tangy gazpacho, our sampling started with a Spanish cheese board. “Shouldn’t this come at the end?” we asked our friendly and expert waiter Daniel López. However, the cheese selection – beautifully presented on a wooden board accompanied by Mallorcan fig and citrus marmalade as well as perfectly baked nut and fig bread – was quite exquisite and only increased our appetite further instead of making us feel full. The selection included a mild Mallorcan semi-curado, an emborrado with wheat crust from Cadiz, and a tasty yet mild blue cheese from the Basque country, the arantzazu.
This was followed by the familiar tapas and starters such as calamares, albóndigas (meatballs), a ham board and a few more creative offerings such as rice with red beetroot where we particularly liked the explosion of colour on the plate.
The highlight, besides the cheese board, was the Caldereta de Salmonete, an intense fish stock out of lobster, red prawns and saffron with red mullet and two king prawns arranged on a bed of polenta. The mix of textures of crunchy prawns, tender yet tart fish and the soft, almost creamy polenta, over which we poured the smooth stock, was a very successful combination.
We were surprised by the Pluma Ibérica – a special Spanish pork cut from just behind the neck, cooked in a wood-fired oven and served on a mini coal grill. The meat was tender and medium-done – Jonatan had cooked it perfectly – and succulent and very tasty. This pork cut is undoubtedly on a par with a good piece of beef.
We tried two desserts which could not have been more different. An ice cream based on the Gin-Pomada, a typical drink on the Balearics, was wonderfully light, refreshing and very bitter. In contrast, the Tocino de Cielo, a combination of various dairy dishes – a type of flan and an ice cream out of sweet milk with cinnamon and frothy, smoked milk – was substantial and rich. This was served with a smooth, not too sweet Blanc de Blancs dolç by Macià Batle (2010) which goes perfectly with desserts.
More about Tapas Bar Park Hyatt Mallorca
Spain’s only five-star Park Hyatt is perched above the Canyamel valley in the northeast of Mallorca. Offering luxury amenities and top services by the sea. […] The five-star Park Hyatt Mallorca